Prep Time: 20 minutes

Cook Time: 45 minutes

Serving: 2

A Word From The Cook

“Best rice I’ve ever done! See notes for an adaptation to replace this as a Stuffing for Turkey!”

Ingredients

• 1 Tbsp Olive Oil
• 1 Rib Celery (finely diced)
• 1 Large Carrot (finely diced)
• 3 Cloves Garlic (minced)
• 1 Tbsp Fresh Sage (or 1/2 Tbsp dried)
• 2 Tsp Fresh Thyme (or 1/2 tsp dried)
• 1/4 Tsp Ground Pepper
• 1/8 Tsp Salt
• 1/4 Cup White Wine
• 1 Cup Wild Rice Blend (I prefer Lundberg Wild Blend Rice)
• 2 Cups Sodium Reduced Chicken Broth
• 3 Shallots
• 2 Tbsp Butter

Instructions

Rice

Using a large skillet, heat oil on medium heat, saute the celery, carrots, garlic, sage, thyme, salt and pepper until softened (about 10 minutes).   Add the white wine and increase heat stirring constantly until no liquids remain (about 3-4 minutes).   Add the rice and broth, bring to a boil, then reduce to medium / low, cover and simmer until no liquids remain (about 45 minutes)

Shallots

Cut the shallots lengh wise into small strips.   In a heavy saute pan, over medium heat melt the butter and add the shallots.   Cook the shallots until browned and carmelized (about 30 minutes).    Set aside until the rice is ready to be served.   Then stir the shallots into the rice.